Directions

In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.

Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through.Yield: 4 servings.

Originally published as Ham-Stuffed Squash Boats in Quick Cooking
July/August 1999, p20

"I MADE THESE FOR SUPPER TONIGHT. THEY WERE DELICIOUS. THERE WAS TOO MUCH FILLING SO I FIXED ANOTHER SQUASH AND JUST DIDN'T SAVE THE SEEDS PART BUT DID USE THE SQUASH I SCRAPED OUT. ANOTHER GOOD SQUASH RECIPE."